Milk: Beyond the Dairy

Oxford Symposium

Milk: Beyond the Dairy

Proceedings of the Oxford Symposium on Food and Cookery 1999

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.

Low-temperature cheese-making, ancient wisdom not outdated

Artisnal and regional cheeses of Greece

Condensed milk and culinary innovation

The art of making Brie de Meaux Fermier

Animal husbandry and other issues in the dairy industry

The origins of the New York dairy industry

The origin and history of the ice-cream cone

Milk and its by-products in ancient Persia and modern Iran

Mother’s milk

Milk and its products in ancient Rome

The cheeses of Hokkaido and other milky issues in a ricist society

Cato’s Roman cheesecakes

The origins of Béchamel sauce

Medieval Arab dairy products

There are upwards of 30 papers by academics from Britain, America and other countries.

Contents

Milk and its Uses in Assyrian Folklore

Michael Abdalla

Milk: Nutritious and Dangerous

Ken Albala

Milk and its Products in Ancient Rome

Joan P. Alcock

The Cheeses of Hokkaido and other Milky Issues in a Ricist Society

Michael Ashkenazi

How the Bengalis Discovered Chhana and its Delightful Offspring

Chitrita Banerji

Touloumotyro: Centuries Old and About to Die

Rosemary Barron

Milk and its By-products in Ancient Persia and Modern Iran

Najmieh Batmanglij

Rabbits, Fondues and Physics

Tony Blake

Milk-borne Diseases: An Historic Overview and Status Report

Fritz Blank

Hawking Milk: The Public Health Profession, Pure Milk, and the Rise of Advertising in Early Twentieth-century America

Daniel Ralston Block

The Hierarchy of Milk in the Renaissance, and Marsilio Ficino on the Rewards of Old Age

Phyllis Pray Bober

New York Milk Culture: Some History, Facts and Concerns

Una Bray

Farmhouse Gouda: A Dutch Family Business

Janny de Moor

Milk and Dairy Products in the Roman Period

Carol A. Déry

Carabao Milk in Philippine Life

Doreen G. Fernandez

A Spring-house in Pennsylvania: Design and Use

Rebecca Fitzjohn and Harlan Walker

How Old is Old Cheese? Gamalost in Coffin-shaped Boxes and Eccentric Jars

Ove Fosså

The Origins of Taste in Milk, Cream, Butter and Cheese

Sarah Freeman and Silvija Davidson

Cato’s Roman Cheesecakes: The Baking Techniques

Sally Grainger

Dairy Food in the UAE

Philip Iddison

What’s in a Name? Some Thoughts on the Origins, Evolution and Sad Demise of Béchamel Sauce

Cathy K. Kaufman

Low-temperature Cheese-making: Ancient Wisdom not Outdated

Lidia Kitrilakis and Sotiris Kitrilakis

The Artisanal and Regional Cheeses of Greece

Diane Kochilas

Fresh From the Cow’s Nest: Condensed Milk and Culinary Innovation

Rachel Laudan

The Rise of the Cream Sauce, 1660–1760

Gilly Lehmann

Finnish-American Milk Products in the Northwoods

Yvonne R. Lockwood & William G. Lockwood

Names for Milk and Milk Products

Jenny Macarthur

The Milk-tie

Jeremy MacClancy

The Health Hazards of Milk

H. Morrow Brown

The Art of Making Brie de Meaux Fermier

Lizabeth Nicol

Medieval Arab Dairy Products

Charles Perry

Images of Progress: Milk Advertisements in Greece

Elia Petridou

Cheese in Art

Gillian Riley

Animal Husbandry and Other Issues in the Dairy Industry at the End of the Twentieth Century